Bavarian Stuffed Cabbage Rolls With Onion Sauce
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Bavarian Stuffed Cabbage Rolls With Onion Sauce
  Bavarian    Cabbage    Rolls    Onion    Sauces  
Last updated 6/12/2012 1:07:36 AM. Recipe ID 33680. Report a problem with this recipe.
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      Title: Bavarian stuffed cabbage rolls with onion sauce
 Categories: None
      Yield: 6 -8 serving
      1 md Head Cabbage

  1 1/2 c  Soy meat; (beef flavor)
           -finely chopped
      1 sm Onion; diced
      1    Egg
      2 sl White bread
    1/3 c  Milk
      1 c  Rice; (brown or white),
      1 pn Pepper
           Salt to taste; (
           -approximately 1/3 tsp.)

      3 tb Butter or margarine
      1    Big onion; (1 cup diced)
      2 tb Flour
  2 1/2 c  Cabbage stock
    1/2 ts Caraway seeds
      1 pn Pepper
    1/3 ts Salt or to taste
  Cut the core out of the cabbage. Fill a large pot half-full with
  water and bring to a boil. Put the cabbage with the core-side down
  into the water. Boil for a few minutes, then turn head around so
  core-side is up. Start to carefully remove the outer leaves with a
  pair of tongs. Try to leave the leaves as whole and undamaged as
  possible. The stem of the leaves should be soft enough to roll.
  Remove about 16-18 leaves and set aside on a plate. Leave the rest of
  the cabbage simmering for about 20 minutes to get the stock for the
  Filling: Soak the bread in the milk. Combine soy meat, rice, egg,
  soaked bread, onion, salt and pepper in a blender and mix well to get
  a thick paste. Spread one cabbage leaf out on the table in front of
  you with the stem end towards you. Take 1-2 tablespoons of the
  filling and place it on the stem end. Carefully roll up the cabbage
  leaf folding in the sides as well. Put seam facing down in a baking
  dish. Roll up all the cabbage leaves this way and place tightly next
  to each other in the dish. Set aside.
  Sauce: Melt margarine or butter in a heavy saucepan. Add onions and
  saut=82 until golden brown. Add flour and stir continuously until the
  flour is roasted and a light brown color. Add the cabbage stock and
  the spices and bring to a boil. Simmer for a few minutes. The
  consistency should be thin. If needed, add more stock. Pour this
  sauce over the cabbage rolls in the baking dish. Put in a preheated
  oven at 300=F8F. Bake until the cabbage is tender and golden brown.
  Serve with parslied potatoes and apple sauce.
        2    hours to prepare.

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Recipe ID 33680 (Apr 03, 2005)

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